Courtesy Reader’s Recipes: Cooks Country Aug/Sept 2012.
Cook/Prep times are very approximate.
Ingredients: [‘unsalted butter’, ‘unsalted butter’, ‘onion’, ‘celery’, ‘diced tomatoes’, ‘brown sugar’, ‘salt’, ‘pepper’, ‘fresh parsley’, ‘all-purpose flour’, ‘baking powder’, ‘whole milk’, ‘egg’]
Quantity of Ingredients: [“3 tablespoons unsalted butter, plus “,”2 tablespoons melted unsalted butter”,”1/2 cup onion, finely chopped “,”1/4 cup celery, minced “,”1 (28 ounce) can diced tomatoes”,”2 teaspoons packed brown sugar”,”1/2 teaspoon salt”,”1/2 teaspoon pepper”,”1/4 cup fresh parsley, minced “,”1 cup all-purpose flour”,”1 1/2 teaspoons baking powder”,”1/2 cup whole milk”,”1 large egg, lightly beaten “]
Number of Servings: 1
Steps: [‘Melt 3 Tbl butter in Dutch oven over Med heat. Add onion and celery and cook until translucent, about 3 minute Stir in tomatoes and their juice, sugar, salt, and pepper. Bring to a simmer and cook until veggies are softened, about 5 minute Remove from heat and stir in 2 Tbl parsley.’, ‘Combine remaining parsley, flour, and baking powder in a bowl. Stir in milk, egg, and melted butter until combined and smooth. Return tomato mix to simmer over Med heat.’, ‘Using greased Tbl measure, drop heaping Tbl-size dumplings on top of tomato mix, leaving about 1/2-in between dumplings. Cover and cook over low heat until dumplings are firm and cooked through, about 20 minute Take care not to uncover during cooking. Serve.’]